Thai Cucumber Salad

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Thai Cucumber Salad

Prep 15 m

Cook 45 m

Ready In 60 m

4 Servings

238 Calories


"This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks since it doesn't need to be refrigerated and you're pretty much guaranteed to be the only one bringing this dish!"

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  1. 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices

  2. 1 tablespoon salt

  3. 1/2 cup white sugar

  4. 1/2 cup rice wine vinegar

  5. 2 jalapeno peppers, seeded and chopped

  6. 1/4 cup chopped cilantro

  7. 1/2 cup chopped peanuts


  1. Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.

  2. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

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